SEAFOOD DEVILED EGGS

Seafood Deviled Eggs image

Deviled eggs taste like a bit of heaven with the addition of shrimp and crabmeat.

Provided by Betty Crocker Kitchens

Time 2h

Yield 24

Number Of Ingredients 9

Ingredients

12 eggs
1/2 cup mayonnaise or salad dressing
1 teaspoon seafood seasoning (from 6-oz container)
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 cup cooked salad shrimp, chopped (4 oz)
1 can (6 oz) lump crabmeat, drained
3 slices bacon, crisply cooked, crumbled
2 tablespoons chopped fresh parsley

Steps:

Place eggs in 4-quart Dutch oven. Add cold water until it reaches 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolks into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, seasoning, paprika and ground mustard until well blended. Stir in shrimp and crab.
Spoon heaping teaspoonfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes before serving. Just before serving, sprinkle with bacon and parsley.

Nutrition Facts : Calories 90, Carbohydrate 0 g, Cholesterol 125 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g